• Prep Time 30 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Hard, Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Cake base
  • 180g plain flour
  • 95g self-raising flour
  • 70g castor sugar
  • 110g butter
  • 1 egg
  • 2½ tbsp lemon juice
  • 1 tsp grated lemon rind
  • Filling
  • 550g cream cheese
  • 110g castor sugar
  • 3 eggs
  • 180g plain yoghurt
  • 110g fresh blueberries
  • 180g blueberry filling
  • 100g fresh cream, whipped


  1. Lightly grease base and sides of a 23cm loose-bottomed cake tin.
  2. Sieve plain flour and self-raising flour together into a mixing bowl and add sugar. Rub in butter and add egg, lemon juice and rind. Mix into a dough. Wrap with cling film wrap and refrigerator for 20 minutes. Roll out dough and line the base and sides of prepared cake tin. Prick the base lightly with a fork. Bake in preheated oven at 200°C for 10-15 minutes.
  3. Beat cream cheese and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add yoghurt and fresh blueberries. Turn out filling mixture onto the prebaked base. Bake in preheated oven at 170°C for 40-45 minutes or until set.
  4. Remove from oven and leave to cool completely. Chill cheesecake well. Top with blueberry filling and pipe whipped cream over the top to decorate.

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